Linguini with Roasted Broccoli Pesto recipe
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Ingredients
- ½ (16 ounce) package linguine pasta 1 large head broccoli, trimmed and chopped ½ cup pine nuts, chopped ¼ cup grated Parmesan cheese 5 cloves garlic, crushed 5 tablespoons extra-virgin olive oil, divided 2 tablespoons lemon-pepper seasoning ½ teaspoon chicken soup base (such as Better than Bouillon®) 1 teaspoon extra-virgin olive oil 2 medium tomatoes, chopped 1 teaspoon red pepper flakes salt to taste 1 tablespoon butter 1 dash balsamic vinegar
Nutrition Info
- 1121 caloriescarbohydrate: 108.3 gcholesterol: 24.4 mgfat: 65.9 gfiber: 12 gprotein: 33.8 gsaturatedFat: 13.8 gservingSize: -sodium: 1923.3 mgsugar: 12.7 gtransFat: : -unsaturatedFat: : -
Directions Linguini with Roasted Broccoli Pesto
Directions
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Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning, toss to coat.
Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl, set aside. Return pasta to the pot.
Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar, stir to combine.
Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.